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Related recipes: Basics, Cheese, Chile Peppers, Corn-Free, Dairy Foods, Delicious Living Magazine, Eggs, Onions, Pasta, Soya, Sweet Pepper, Vegetarian
Ingredients
1 cup (75g) elbow macaroni (uncooked)
1 cup (130g) shredded cheddar cheese
1 egg
2/3 cup (160mL) unflavored soya drink
1/4 tsp (2g) salt (sea salt if on a corn-free diet*)
1/8 tsp (0.5g) paprika
Pinch cayenne pepper
1/4 cup (40g) diced green bell pepper and roasted red pepper (optional)
1 Tbsp (10g) grated onion (optional)
2–3 Tbsp (15–25g) seasoned bread crumbs or grated Parmesan cheese for topping
Directions
Preheat oven to 350°F (175°C).
Prepare macaroni to al dente. Place macaroni in buttered baking dish with alternating layers of cheese.
Combine egg, soya drink, salt, paprika, cayenne, and optional toppings. Pour this over casserole. Sprinkle breadcrumbs and/or Parmesan cheese on top.
Bake for about 30 minutes, until is well melted and top is slightly browned.
